Tagged Questions

I'm making tikka masala tonight, and the chicken is marinating in a yogurt mixture. I've already made a sauce to eat it with, but I was wondering if there was a way to bring the marinade to a boil so ...

I want to marinade some meat to infuse with some flavors.
(Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices)
I was about to put in some brown sugar as well; but I was wondering ...

I've always been told you can't reuse marinade, so I always throw it out. But this evening, I marinated chicken, and then I took the chicken out (this was around ten minutes ago). Can I put a piece of ...

Usually when I marinade something it's just a single piece of meat. I can just pull it out and discard the rest of the marinade. However, when I have strips of chicken and vegetables all marinating ...

This morning I began crockpotting my first (ever) pork butt in an attempt to make pulled pork. In preparation of this, two days ago I smeared the meat with a spice rub and put it in a large sealed bag ...

I wanted to use a recipe to cook the chicken thighs and legs which recommends marinating them in saffron, lime juice, water and grated onion for two hours before cooking in the oven. Unfortunately I ...

This recipe calls for 2 TB tomato paste in the marinade. I assume it is to thicken it so more stays on the meat and veggies. I don't want to open an entire can of tomato paste just to use 2 TB. Can I ...

I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge, even for 30 minutes. Why is that? Is ...

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...

I've cooked chicken wings in a bbq marinade before and the results were disastrous, I put them in a pre-heated oven that was heated to 200 degrees celsius however as the marinade contains sugar the ...

Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver.
I tried it, and the liver turned out alright, but it got ...

I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken have it sit for a couple of hours in the ...

I am going to marinate some chicken for an Indian dish. I will cook it sous vide.
now I wonder whether I should vacuum seal chicken with marinade, or marinate and then vacuum seal? what is preferable ...

I´m a huge fan of good meat marinades. However, marinades usually include a lot of oil and adding it to a high fat meat, e.g. lamb or pork is adding more calories in my food than I care for.
Do you ...

I often enter BBQ competitions where we are asked to use a "star" ingredient (such as dark beer or other product). In most cases, this means using it to marinate/brine your meat before putting on the ...

I'm trying to marinate chicken with lime for a party. I know I can't use metal as a marinating dish otherwise it corrodes. Is wooden okay to use? I need an answer hopefully within the hour because of ...

I have a few recipes that require marinating meat in yogurt (usually poultry), but none of them are particularly clear on what to do with the meat after marinating, but before cooking. For example, I ...

A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, ...

I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed they both seemed to change color. The ...

I just read today that Kiwifruit is used to tenderize meat. I wanted to make some fruit chutney anyway, normally I'd go for mango, but why not use kiwifruit fruit this time?
I read that the actinidin ...

I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing.
So, I defrosted a topside of beef over Saturday night/Sunday morning. It is ...

My homemade burger patties became smelly after one day kept in the fridge (not the freezer). The taste after I grilled them was also not good. Along with the smell, there is also blood stagnant inside ...

If you have slow freezed chicken and noticed a lot of water has come out, you then cook a soup, would the freezing have caused pores to enlarge and will the soup water/marinade move into the areas of ...

A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce.
I've tried to recreate this at home by marinading for a short time and then frying, but the meat ends up rather tough, ...